Hi Hat Cupcakes

I did it. I finally made them. Hi Hat Cupcakes have consumed my cupcake thoughts since I first saw their tall chocolate dipped tops online after I started blogging. But, I have to tell you, I’ve been nervous to make them. They scare me. I knew for sure I would screw them up and end up with a melted mess.

But this weekend, I tried them. Mainly because I tasted my very first one a couple of weeks ago. Seeing them in person fueled my fascination.

So I decided to use the only recipe I remembered seeing. It’s from Martha Stewart.com and it did not disappoint.

> Update: I just realized this recipe is also from the book, Cupcakes! by Elinor Klivas – Confused it with Martha’s Cupcake book in her online description. Why I don’t have this one already, I don’t know. <

Chopped chocolate. A perfect way to start. I really liked this cupcake recipe. It’s great topless, too.

But even better with the frosting. I used a disposable pastry bag with an Ateco #807 tip. Basically one with a huge round opening.

If I had paid attention to the directions beforehand I don’t know if I would have been as eager to get started.

12 minutes later and a candy thermometer in check to make sure the frosting formed stiff peaks at the right temperature. Yikes.

Actually, it never made it to just the right temp, but after 12 minutes… I was over holding the hand mixer.

So I took a leap of faith it would work and piped it on the cupcakes… as tall as I could get it.

The cupcakes went in the freezer while I prepared for the scary part. The dipping. You’d think this part would be smooth sailing. But I was skeptical. I mean look at all that thick white frosting. It’s definitely going to melt when I cover it in chocolate. Melted heavy chocolate. Right?!

One bag of semi-sweet chocolate. I used the mini chips.

And melted them in the microwave with three tablespoons of vegetable oil.

Tasty.

Melt them on medium-low in 30 second intervals and stir in between until melted and smooth.

Then wait a few minutes to make sure the chocolate isn’t hot.

Now, take a deep breath and grab one of the cupcakes from the freezer.

Turn it upside down and slowly submerge the entire top in melted chocolate.

Okay, here goes…

A little more……

More…

Keep going…

I’m closing my eyes.

Now… take a deep breath and lift it out.

Holy cupcakes… it worked.

It totally completely worked.

And it’s beautiful.

Use a toothpick to touch up any spots at the base of the cupcake that may not have been covered… controlling your excitement…

And then go again.

And again…

And again.

We’re having fun now.

If you use a small, deep bowl, it will make the dipping easier. The one I used was a cup leftover from Easter egg decorating.

Mini hi hats anyone?

Aside from the obvious first impression *wink wink*… these are amazing.

Place the dipped cupcakes in the freezer for a few minutes to let the chocolate harden and then refrigerate until ready to eat.

530 comments on “Hi Hat Cupcakes”

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I tried twice today to stiffen my egg whites and both times were wrong. The first time they never got close. I think it may have been because I used cold whites? The second time they were better but only to a marshmallowy, runny texture. Any suggestions? LOVE your beautiful website.

I made these today but I think I messed up on the frosting it is fluffy and look perfect but it has a gritty sugar texture not as smooth My first thought is I over heated it? Would love to hear any feed back. They still were a big hit for my son’s B-day. Thanks for sharing with beautiful pictures.

OMG, I made these last night! These were the best tasting cupcakes that I have ever tasted. They look sweet, but really aren’t. My dad loves his sweets and he ate four of them for dessert last night. These are so good, it may be better than date night, lol!

What is the shelf life one these with that cream filling? I noticed having them in the fridge they are starting to get a little soft.

Maureen, could be that there were sugar particles on the pan that didn’t melt when mixing. Then when scraped down they were still not melted when piped. This is almost like a marshmallow recipe that I use to make but without the gelatin to make it marshmallow. I will be making these again today for my kids who just came home.

Looks great and yummy. You should really wait 15 min or so after dipping then before putting them in the fridge or freezer. chocolate is weird about that and has memory. basically it doesn’t set as well as it should.

To tell you the truth: don’t take it bad but at first sight it looks like little sweety poos. that’s cute and amazing and i just Wonder how the cream doesn’t fall because of the chocolate’s weight. I ‘ll try to do it. i guess my guests reaction when they will crunch the chocolate: between suprised and delighted.

I’ve made these from the ‘cupcakes’ book as well but I found that it was difficult to get the marshmallow fluff perfectly smooth. It was a tiny bit gritty. Do you have any suggestions on how to get it perfectly smooth? Thanks!

Wow, This Cakes are so Delicious, Thanks for posting step by step method to make this cake. I also have posted some great recipes on my newly created blog, visit – http://healthypersons.com/food-recipes/